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Grilled Sausage & Crostini Stackers with Wisconsin Muenster

by Shawn of I Wash… You Dry

My friend recently hosted a “Summer’s Here!” party where – you guessed it – we welcomed summer in by having one of the biggest, baddest BBQs you can imagine. There were bouncy castles, slip-and-slides and, of course, copious amounts of grilled food.

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The party started around 3 p.m. in the afternoon, and with the early start, my friend served appetizers. There were veggie platters with all sorts of dips, trays full of fresh fruit, bowls of chips, little smokies galore, and then…I spotted it, a platter of sliced sausages, cheeses and assorted crackers. I probably enjoyed more than my fair share of that delicious appetizer, but it got me thinking about how to make the ultimate meat and cheese platter. Grill it!

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So that’s what I did. I sliced a fresh baguette and some zucchini into thin disks, tossed them in olive oil and put them straight on the grill alongside some sliced sausages. I whipped up a quick basil aioli for the bread and then topped it all with Wisconsin muenster cheese. Muenster is great because it’s smooth and creamy, and melts wonderfully on top of these warm, grilled crostini.

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These grilled crostini would be the perfect appetizer for your summer entertaining! Especially with the abundant amounts of fresh basil and zucchini that summer brings. Everyone will truly enjoy these tasty little bites!

Grilled Sausage & Crostini Stackers with Wisconsin Muenster
By Shawn of I Wash… You Dry
 
Servings: 12 crostini
 
Ingredients:

1 baguette, cut in 1/2-inch thick slices

2 cups zucchini, cut in 1/4-inch thick slices

3 tablespoons extra virgin olive oil, divided

Salt and pepper to taste

2 cups smoked sausages, cut in 1/4-inch slices

1/4 cup mayonnaise

2 to 3 tablespoons fresh basil, packed

1/4 teaspoon garlic powder

4 ounces Wisconsin muenster cheese, thinly sliced

 

Cooking Directions:

Drizzle both sides of bread slices and zucchini with extra virgin olive oil. Season zucchini with salt and pepper to taste.

 

Brush charcoal grill racks with remaining extra virgin olive oil to prevent sticking. Heat grill  to medium and place bread, zucchini and sausages on grill until grill marks form, then flip.

 

Place mayonnaise, basil and garlic powder in small food processor, pulse until well blended. Season with salt and pepper to taste.

 

Spread basil mixture on grilled bread, then top with zucchini slice, smoked sausage slice and muenster cheese slice. Secure with toothpick, if desired. Serve warm and enjoy!

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